Southwest Steak Salad with Honey Lime Dressing

Name: Southwest Steak Salad with Honey Lime Dressing
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: ⅞ pound Beef steak, thinly sliced; 12 cups Mixed salad greens, torn; 1 whole Red and yellow bell peppers, chopped; 1 pint Cherry tomatoes, halved; 5½ whole Radishes, thinly sliced; 3½ stalks Celery stalks, chopped; 1 whole Carrot, julienned; 1 tablespoon Onion, minced; 2 cloves Garlic cloves, minced; 1 teaspoon Garlic powder; ½ teaspoon Ground cumin; 1 dash Black pepper; 1 whole Jalapeño pepper, seeded and chopped; 2 tablespoons Fresh cilantro, chopped; 2 tablespoons Raw honey; ¼ cup Fresh lime juice; ½ teaspoon Mustard powder; ½ cup Extra light olive oil

Recipe GLPR38a4694ea1aa16

American

Salad

20 min

335 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant, protein-packed salad featuring seasoned steak strips combined with fresh mixed greens, crisp vegetables, and topped with a zesty honey lime dressing. This quick, satisfying dish brings bold southwestern flavors with a tangy-sweet finish.

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Ingredients

⅞ pound Beef steak, thinly sliced

12 cups Mixed salad greens, torn

1 whole Red and yellow bell peppers, chopped

1 pint Cherry tomatoes, halved

5½ whole Radishes, thinly sliced

3½ stalks Celery stalks, chopped

1 whole Carrot, julienned

1 tablespoon Onion, minced

2 cloves Garlic cloves, minced

1 teaspoon Garlic powder

½ teaspoon Ground cumin

1 dash Black pepper

1 whole Jalapeño pepper, seeded and chopped

2 tablespoons Fresh cilantro, chopped

2 tablespoons Raw honey

¼ cup Fresh lime juice

½ teaspoon Mustard powder

½ cup Extra light olive oil

Directions

Heat a skillet over medium-high heat. Add the thinly sliced steak and cook, stirring frequently, until browned and cooked through to at least 145°F internal temperature, about 4–5 minutes. Season the meat with the minced garlic, minced onion, garlic powder, ground cumin, and black pepper as it cooks, stirring until the onions become translucent and the seasonings are well distributed.
Remove the cooked steak mixture from heat and transfer to a plate to cool slightly while you prepare the remaining ingredients.
Prepare the dressing: In a food processor, combine the jalapeño pepper (seeded), fresh lime juice, honey, mustard powder, and cilantro. Pulse to blend. With the processor running, slowly drizzle in the olive oil in a thin stream until the dressing becomes smooth and creamy. Season to taste if desired.
In a large bowl, arrange the torn mixed greens as a base. Top with the chopped bell peppers, halved cherry tomatoes, sliced radishes, chopped celery, and julienned carrot.
Add the warm steak mixture to the salad greens and gently toss to combine.
Drizzle the honey lime dressing over the salad just before serving and toss gently to coat. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight salad that hits on availability and cost but undersells its actual prep time. All ingredients are standard stock at Charlotte's major chains—steak, mixed greens, peppers, tomatoes, radish, and cilantro pose no special-trip problems. At roughly $3.50 to $4.00 per serving, the cost tracks reasonably for a protein-heavy salad, with steak quality the main variable in your budget. However, 20 minutes is dishonest; dicing the pepper, tomatoes, radish, celery, and carrot, plus slicing the steak and whisking the dressing, genuinely takes 25 to 30 minutes, which matters on a weeknight. The dish feeds six without fussiness and works as leftovers for lunch the next day if you dress it lightly, though the greens soften on standing.